Are you looking for a simple homemade, deliciously creamy, side dish for Broccoli and Rice packed with flavor, that doesn’t require a ton of work? Broccoli Alfredo Rice is one of those dishes that fit all those needs and won’t heat up the kitchen this summer. It’s a perfect side for chicken, fish, or even pork.

Course:
Side Dish

Cuisine:
American

Keyword:
Alfredo, Broccoli, Rice

Servings: 8People

Author: Heidy McCallum

Ingredients

3 cupsVegetable or Chicken stock

2cupsOrganic Short-grain organic ricewashed, sorted

1tablespoonOrganic virgin olive oil

1tablespoonOrganic fresh basil or drychopped

Kosher saltto own taste

Freshly ground black pepperto own taste

2tablespoonUnsalted butter

1mediumyellow oniondiced

3clovesgarlicminced

1headOrganic fresh or frozen broccoli cut in bite-sized pieces

2 1/2cupsHomemade or Pre made Alfredo sauce

1/2cupQuality grated Parmesan Cheese

1pinchHot pepper flakesoptional

Instructions

Wash and pre-sort the short grain organic rice

Put the organic short-grain rice and measured stock into a large flat-bottomed pot with a tight-fitting lid on high heat Add 1 tablespoon olive oil, basil, kosher salt, freshly ground black pepper to the pot at this time. Stir a few times, cook for about 4 minutes on high heat before reducing heat to low. Cook for about 10 minutes. Do not remove the lid.

At this time add the fresh organic broccoli, sauteed onions, and garlic to the large flat-bottomed pot, add the Alfredo sauce, and lightly stir till ingredients are combined. It should be creamy looking but not too runny. Let cook on lowest heat setting covered with a tight-fitting lid until the broccoli is firm but tender and the rice is completely cooked about 6-8 minutes.

Add the grated Parmesan Cheese and stir the rice mixture, careful not to break down the rice grains. Serve while hot with a few optional pepper flakes